dry ingredients:

3/4 C yellow cornmeal
1/2 C rice flour
1/2 C oat flour
1/4 C granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum (see note)

wet ingredients:

1/2 C 2% milk
1 egg, unbeaten
2 Tb corn oil
1 C plain yogurt

Non-stick cooking spray

1. Combine dry ingredients in mixing bowl. Whisk briskly to mix thoroughly.
2. Combine milk, egg and corn oil in small mixing bowl. Mix together thoroughly with fork.
3. Add yogurt and milk mixture to dry ingredients. Whisk briskly to mix.
4. Pour into 8- or 9-inch baking dish. (I use a cake pan.) Level top with spatula.
5. Bake at 375°F for 20-30 minutes, until top is nicely browned and toothpick inserted in center comes out clean.

Serves about 8-10 people, depending on size of slices.

Serving suggestion: as a side dish with chili or other stew.

Notes:

The xanthan gum can be a challenge to find, but adding it makes the cornbread much less crumbly.